Nut-Free Varan Bhat
Experience the comforting simplicity of Nut-Free Varan Bhat, a wholesome Maharashtrian dish that pairs velvety toor dal with fluffy steamed rice for a nourishing meal. This nut-free adaptation retains all the traditional flavors, featuring a fragrant tempering of crackling mustard seeds, aromatic curry leaves, and vibrant green chili infused in ghee or neutral oil. Perfectly balanced with warm spices like turmeric and asafoetida, this recipe is ideal for allergy-friendly Indian cuisine. Ready in just 40 minutes, Nut-Free Varan Bhat is an easy, satisfying option for weeknight dinners or light, wholesome lunches. Garnish with fresh coriander leaves and savor this gluten-free, vegetarian delight.
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 cups Water
- 0.5 teaspoons Turmeric powder
- 0.25 teaspoons Asafoetida (hing)
- 1 teaspoons Salt
- 0.5 teaspoons Cumin seeds
- 0.5 teaspoons Mustard seeds
- 1 tablespoons Ghee or neutral oil
- 8 leaves Curry leaves
- 1 piece Green chilies (slit lengthwise)
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
- 1 cup Rice
- 2 cups Water (for rice)
Instructions
Rinse the toor dal thoroughly under running water until the water runs clear.
In a pressure cooker or a large pot, add the rinsed dal, 3 cups of water, and turmeric powder. Cook the dal until soft. In a pressure cooker, this generally takes about 3-4 whistles. If using a pot, simmer until the dal is tender, about 25-30 minutes.
Once cooked, mash the dal gently using the back of a spoon or a whisk to achieve a slightly smooth consistency. Set it aside.
Prepare the rice: Rinse 1 cup of rice under running water until the water runs clear. In a pot, boil 2 cups of water. Add the rice, cover, and cook on low heat until the rice is tender and fully cooked, about 15-20 minutes. Fluff the rice with a fork and keep it covered.
In a small pan, heat the ghee or neutral oil over medium heat. Once hot, add the mustard seeds and let them crackle.
Add the cumin seeds and curry leaves, sautéing for 30 seconds. Then, add asafoetida and the slit green chili. Sauté for another 30 seconds, ensuring the spices are fragrant.
Pour the tempering over the cooked dal. Stir well to combine.
Add salt to the dal and simmer it for 5 more minutes to allow the flavors to meld.
Garnish the dal with freshly chopped coriander leaves.
To serve, scoop a portion of steamed rice onto a plate and ladle the warm dal over it. Serve immediately.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 5.4 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2997 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
